New Brewer, think i made a mistake

[Pimpfoot]

So i got all my gear, consulted with a friend of mine thats been homebrewing for a while and came up with a recipe for a stout. Got all the ingredients and fired it up. I did my best to follow all the steps as closely as i could with the equipment i have (my boil was a little low due to a weak gas stove) and i *think* i did fairly well. My concern is that its only been about 5 days since i put the batch in the primary firmenter and it apears to have stopped bubbling. Not much activity going on the airstop. The morning after I put the batch in it was going great guns, bubbling away like it was gonna pop, but now it doesnt apear to be doing much. Unfortunately i wasnt fully prepared to temperature control the room i had the batch in and I think it got to cold. Ive got a space heater on order (nice one with a thermostat) to keep that spot at the right temperature but im afraid that my batch is shot (?). The temp fluctuation wasnt rapid, and im sure it never got below 65 but the yeast i used (whitelabs english ale) called for 70-75. Anyone have any observations? is the batch toast? Any help apreciated. this being my very first batch im very paranoid about anything.

 

[Danek]

That all sounds perfectly normal to me. I've had batches ferment in a couple of days, so yours sounds like it's behaving as it should. Give it a little while longer in primary for the yeasties to clear up after themselves, and it should be a good beer.

And welcome aboard!

 

[MikeFlynn74]

1 word

HYDROMETER

it is your friend. Check to see what the gravity reads. If it stays constant for more than 3 days it should be good.

 

[Pimpfoot]

Thanks a ton guys. Makes me feel better. Ive got my hydrometer all ready!

 

[Yooper]

70-75 degrees sounds way too high to me, so I went to the White Labs website, and this is what they have about English Ale yeast:

In Focus: Dry English Ale Yeast

WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High

OR

In Focus: English Ale Yeast
WLP002 English Ale Yeast
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium

I didn't know which one you used, but neither should be over 70 degrees, and 65 degrees is ideal!

 

[TexLaw]

It sounds like you are just fine. I am not sure how long you expected the fermentation to go, but it sounds normal to me.

Here's something to remember for later batches: Typically, when fermentation starts, it ramps up quickly. You go from no activity to the pedal to the metal very quickly. Likewise, when it slows down, it often slows very quickly. You can go from a few bubbles per second to virtually nothing in just a couple days or so (or less, sometimes).

Like MikeFlynn said, the hydrometer is your friend if you want to know what it going on. Most of the time, though, you can trust your yeast if you gave it good conditions (i.e., proper aeration, temperature, and starter). Sometimes, the highly flocculant yeasts (such as the English ale ones) take a little more care, as they may flocculate out of suspension earlier than you would like them, too. However, that extra care usually is just some rousing (e.g., rocking the carboy gently) and a little extra patience.

Congratulations on your first batch!


TL

 

[grasshopper1917]

Yes you are paranoid just like all of us were with our first few batches

Alot of my fermentations are done in 4 days - that is not out of the ordinary. Rember also we all make mistkes - i have made dozens over the past year - still somehow the beer always turns out in the end - you will be fine.

Cheers